Spray a 9×13 pan with non stick spray and then line with parchment paper. (I make the parchment paper long on each of the longer sides so it can help me lift the bars out when they are ready.)
For the base: In a food processor, pulse the graham crackers until fine – add the coconut, sugar, cocoa powder and salt and pulse a few times till well combined.
Drizzle in the melted butter and pulse until it becomes like wet sand. (Stir with a fork if it’s having a hard time combining.)
Press the mixture in to the bottom of your prepared pan and use a measuring cup to press all the way to the edges and even it out.
Freeze for 20 minutes.
For the frosting: In a mixing bowl, add the powdered sugar, softened butter, peppermint extract, vanilla extract, salt, food coloring, (optional), and milk. Start the mixer slowly or you will be covered in powdered sugar, but once everything starts coming together, increase the speed to high and beat for 2-3 minutes until nice and smooth, scraping down as needed.
Spread the frosting mixture over the base with an offset spatula in a thin layer all the way to the edges.
Freeze an additional 20 minutes.
For the glaze: In a microwaveable safe bowl, add the chocolate chips and coconut oil.
Microwave for 1 minute, stir with fork, then microwave in increments of 30 seconds and stir until smooth. (Mine took 1 minute 30 seconds total.)
Spread the chocolate over the top of the frosting and use a clean offset spatula to smooth it over.
Refrigerate for at least one hour before slicing, (I’ve been known to put it back in the freezer so it sets faster.)
Before slicing, lift the two sides of the parchment paper to get the bars out of the pan and place the bars on the parchment paper on a cutting board.
Slice with a sharp knife, wiping it carefully with a napkin between slices to get the cleanest cuts.